Instructions

Pound chicken breasts to ½-inch thickness. Season with pepper. Sauté in oil 2 to 3 minutes on each side, or until browned. Add orange juice, water and balsamic vinegar and simmer covered for 10 minutes. Remove chicken to a platter and keep warm.

Add green onions and pistachios to pan and cook over medium heat until slightly thickened. Pour the sauce over chicken and serve.